This spiced ginger cake is a delightful twist on the classic gingerbread, offering a moist texture and a rich, aromatic flavor.
Preheat your oven to 325°F (165°C).
Always preheat your oven to ensure even baking.
Grease and lightly flour a 9x9 inch baking pan.
Use parchment paper for easy removal of the cake.
In a mixing bowl, combine the flour, sugar, baking soda, ginger, cinnamon, cloves, and salt.
Sift the dry ingredients to avoid lumps.
Add the butter, molasses, hot water, and egg to the dry ingredients and mix on low speed until combined.
Mix just until combined to avoid overmixing.
Increase the mixer speed to medium and beat for 2 minutes until the batter is smooth.
Scrape down the sides of the bowl to ensure even mixing.
Fold in the orange zest gently.
Folding prevents overmixing and keeps the batter light.
Pour the batter into the prepared pan and spread it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your spiced ginger cake with your favorite topping or enjoy it plain.
A dollop of whipped cream or a sprinkle of powdered sugar makes a lovely garnish.
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